就黑茶加工过程中的主要微生物、微生物的酶促作用及其品质形成机理进行综述。
The mechanism of quality formation, the main microorganism and its function of promotion on enzymic action in the processing course were summarized.
对儿茶素通过体外酶促氧化和化学氧化定向制备茶黄素进行了研究，并对两种制备途径进行了比较。
Preparaing theaflavins from the oxidation of tea catechins in vitro simulated fermentation were studies. Two ways of preparing theaflavins was compared.
目的观察茶黄素(TF)各单体在人中性粒细胞弹性蛋白酶(HNE)诱导气道黏液高分泌中的作用。
Objective To investigate the roles of theaflavins (TFs) in airway mucus hypersecretion induced by human neutrophil elastase (HNE).
酶促氧化结果表明，发酵80分钟时，茶黄素的生成量最高(为15.05%)。
Results of enzymatic oxidation showed that the highest content of theaflavins (15.05%) was formed at 80 minutes fermentation with polyphenol oxidase.
如果在茶叶加工的早期就使酶活性中止，得到的就是未发酵茶或绿茶。
If the enzyme activity is caused to stop at a very early stage of tea processing, then substantially unfermented or green tea is the result.
酶促氧化制取茶色素与红茶中提取的茶色素进行比较，茶黄素的含量明显高于后者；
Compared to the tea pigments from black tea, the content of TFs of tea pigments prepared by enzymatic oxidatic was higher;
酶促氧化制取茶色素与红茶中提取的茶色素进行比较，茶黄素的含量明显高于后者；
Compared to the tea pigments from black tea, the content of TFs of tea pigments prepared by enzymatic oxidatic was higher;
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